Vegetable ricotta pie - WSFA.com Montgomery Alabama news.

Vegetable ricotta pie

Recipe from Cathy Ploss of New York

2 Tbsp. Vegetable oil

1 C. shredded carrots

1 C. sliced fresh mushrooms

½ C. finely chopped onions

2 garlic cloves, minced (optional)

¾ C. fresh or thawed, drained, chopped frozen spinach

3 eggs

1 container (15 oz.) ricotta cheese

¾ teas. Salt

¼ teas. ground nutmeg

1 unbaked 9 inch quiche or pie shell


Preheat oven to 425 degrees F. Heat oil in medium skillet, on medium heat. In hot oil, sautee carrots, mushrooms, onion, and garlic for 3-5 minutes until tender crisp. Stir in spinach and cook 1 minute longer; remove from heat.

Beat eggs in a medium bowl.  Stir in ricotta, salt, and nutmeg until blended. Stir in vegetable mixture, and mix well.

Pour mixture into pie shell. Bake 10 minutes. Reduce oven temp. to 375 degrees F. Bake 35 minutes longer or until filling is set and crust is golden brown.

Serve hot or refrigerate to serve cold. You can even serve this dish at room temperature.  Makes 6 servings.

Prep time: 20 minutes

Baking time: 45 minutes

  • Mark Leslie RecipesMore>>

  • Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Wednesday, March 12 2014 2:03 PM EDT2014-03-12 18:03:49 GMT
    Wsfa recipe for wed march 22,2014 "A Top of the Morning Breakfast for St. Paddy's Day!" 1 container of Bisquick pancake mix cooked bacon strips green food coloring butter softened powdered sugar Directions: MakeMore >>

    WSFA 12 News Alabama Live recipe for Wednesday March 22,2014. "A Top of the Morning Breakfast for St. Paddy's Day!"More >>

  • Mark Leslie's Quick Pickled Vegetable Platter

    Mark Leslie's Quick Pickled Vegetable Platter

    Friday, May 31 2013 3:31 PM EDT2013-05-31 19:31:06 GMT
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
  • Mark Leslie's "Old School BLT"

    Mark Leslie's "Old School BLT"

    Friday, May 24 2013 3:47 PM EDT2013-05-24 19:47:32 GMT
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on thisMore >>
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on this American favorite...More >>
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow